The search for new food products that promote consumers health has always been of great
interest. The dairy industry is perhaps the best example regarding the emergence of new …

The production of food waste covers all the food life cycle: from agriculture, up to industrial
manufacturing and processing, retail and household consumption. In developed countries …

Application of nanotechnology in the agro-food sector is one of the fastest growing fields in
nano-research. The increase in number of the publications, patents and intellectual property …

Cheese whey wastewater (CWW) is a strong organic and saline effluent whose
characterization and treatment have not been sufficiently addressed. CWW composition is …

Cheese whey is simultaneously an effluent with nutritional value and a strong organic and
saline content. Cheese whey management has been focused in the development of …

In spite of all promising perspectives for nanofiltration, not only in drinking water production
but also in wastewater treatment, the food industry, the chemical and pharmaceutical …

This literature review focuses on valorization of bio-residuals from the brewery, dairy,
slaughterhouse and forestry sectors. Bio-residuals are organic wastes, side streams, or …

In the last decade, the dairy industry underwent a rapid expansion due to the increasing
demand of milk-based products, resulting in high quantity of wastewater, ie, whey and ricotta …

The objective of this review is to summarize research efforts and case studies to date of the
environmental impacts from dairy processing. The pervasiveness of greenhouse gas …

Aiming at valorizing the ricotta cheese exhausted whey (RCEW), one of the most abundant
by-products from the dairy industry, a biotechnological protocol to obtain bioactive peptides …